These Rosemary Balsamic Pork Tenderloin Steaks are so good! The marinade is simple, but imparts such great flavor! And pounding the tenderloin into steaks makes it super tender. I have to thank my husband for that idea – I never would have thought of it! It works amazingly well!
To make the steaks, you pound the pork tenderloin about ½-¾ inch thick and make 1/8 inch deep criss-cross cuts in the surface on both sides. This allows the marinade to really penetrate the meat. Cut the pork tenderloin into serving size steaks and marinate about 1 hour or more.
The marinade is super simple: balsamic vinegar, extra virgin olive oil, garlic and rosemary, but it makes the pork tenderloin so yummy!
The steaks are grilled on high and basted with the leftover marinade giving a wonderful caramelized flavor.
Having grilled the Rosemary Balsamic Pork Tenderloin this way, I’m not sure I’ll ever grill a whole pork tenderloin again!
- 1 pork tenderloin
- Salt and freshly ground black pepper
- ¼ cup balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary, leaves pulled off and finely chopped
- Remove fat and silver skin from pork tenderloin.
- Lay out on a board, cover with plastic wrap and pound to ½ to ¾ inch thickness.
- Remove plastic wrap and make criss cross cuts in surface about ⅛ inch deep on both sides.
- Cut into serving sized steaks.
- Sprinkle with salt and pepper on both sides.
- Mix balsamic vinegar, olive oil, garlic and rosemary in a large zip-lock bag.
- Add pork and toss well to coat.
- Marinate in refrigerator at least 1 hour.
- Preheat grill on high.
- Grill steaks cover down about 5 minutes.
- Turn and pour marinade over top of steaks.
- Grill about another 10 minutes, flipping frequently.
- Grilling times will vary depending on the heat of your grill.